Larrie’s Smokehouse Bar-B-Que
Larrie’s Smokehouse Bar-B-Que served up a sausage that required a few napkins. The beefy filling inside the crispy casing was well seasoned, and there was plenty of smokiness too. The same can’t be said about the ribs, from which all the juiciness was long gone. They’d probably been smoked the day before given how they fell, no, crumbled off the bone. The seasoning and smoke was fine, but they’d lost all integrity. The brisket was in no danger of falling apart. It was well-seasoned and nicely cooked beef and, had it been cut into slices running with the grain, it could have been buttery tender. More enjoyable were the sides of pinto beans and homemade potato salad.
Method: oak in an indirect heat pit
Pitmaster: Larrie Washington
If you live in Austin, chances are you wouldn’t pass by Larrie’s Smokehouse in Bastrop. Billy’s, Cartwright’s and Fittie’s along busy four-lane Highway 71 may be familiar, but Larrie’s sits on the north side of town along tree-lined Highway 95. …